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Breads, Cakes and Desserts
Ostaria Istriana
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Fiocchi for Easter 2006

Crostoli - Fiocchi - Kroštule
(Fritters - Sweet bows)

These fritters are a popular sweet that goes under many names. In English, they are called sweet fritters, sweet knots or sweet bows. Depending on the region in Italy, they are known as crostoli, cenci (sweet knots) and cenci per il Berlingaccio (Shrove Tuesday Sweet Knots), frappe', frappole, nastri, chiacchere delle monache,  etc. In Dalmatia and Croatia, they are known as fanjki (kroštule), hrvoštule, and škrustule. In Poland, they are kruschik (spelling?).

This sweet is traditionally served at Christmas and Easter dinners. In Tuscany, they are served on Shrove Tuesday or as it is called locally, the Feast of the Berlingaccio.

Recipes:

Crostoli con grappa

Ingredienti:
  • cameo.jpg (20819 bytes)500 g di farina
  • 0,5 dl d'olio
  • 100 g di zucchero cristallino
  • 10 b di sale scorza di limone
  • 0,. dl di grappa
  • 8 dl d'olio per friggere
  • 20 g di zucchero a velo

Mescolare l'olio, lo zuccheco, il sale, la grappa, la scorza di limone grattugiata e unire il tutto alla farina. Mescolare l'impasto e dividerlo in tre o quattro parti. Stendere ogni parte separatamente in una sfoglia grossa quanto una costa di coltello, tagliarla a nastri, a rettangoli con gli angoli piegati uno sopra I'altro o a quadretti, che si tagliano con la cotella tagliapasta in due o più parti. I crostoli così ottenuti, metterli a friggere nell'olio fumante, finché non saranno ben rosolati. Ancora caldi cospargerli di zucchero a velo e servire.

Source: Cucina Istriana, a cura di Franko Lukez & Branko Lovric. Petko (Pula, 1994)

Mirjana's fiocchi

Ingredients:

  • 1 kg of flour (all purpose)
  • 4 eggs (I use large brown eggs)
  • 160 grams unsalted butter (room temperature)
  • 2-2.5 tsp baking powder (I do it without measuring; I think around 2 teaspons will do)
  • 200 ml white wine (dry or any kind of non-heavy and not too aromatic wine will do)
  • 2 lemon zests (organic lemon) + juice of 1 lemon (may add orange and lemon zest; one and one)
  • 1 tbs rhum or grappa
  • a pinch of salt
  • powdered sugar (for decoration)
  • canola oil for frying

Notes:

  1. have an extra 1 cup or so of flour, to use when rolling the dough into strips and spreading it across the table (see pics).
  2. there is no sugar in this recipe; the only sugar is the powdered sugar that is sprinkled on the fiocchi.

Out of the 1 kilogram of flour, set aside 1.5 cup or so for later, mix the rest with baking powder, salt; add the lemon zest (not the juice here!); cut the butter into cubes and add to the mixture.

click to enlarge

Mix the ingredients by hand. To the dough, add the following (you can do that in a Kitchen Aid mixer; by hand will do as well; easy recipe): 4 beaten eggs, then add the mixture of wine, lemon juice and rhum (or grappa).

Once all the ingredients are blended in, add the remaining 1.5 cup flour slowly to the mixture. The dough should be dense but not too dense or dry (see photographs above). Depending on the type of flour and the room's humidity, you may have extra flour or need a bit more. I roll out the dough with the help of a hand-operated pasta machine, first on size 2 then 6. Cut them into 1-inch wide strips, around 17-20 inches long, depending on the size of fiocchi that you want to make. Put lots of oil in a pan (approx. 2 liters in a bigger, a bit taller pan) and heat it well.

When a fiocco goes into the pan, it should pop to the surface in a maximum of 2 seconds after it touches the bottom of the pan. Fry on both sides until crisp and slighty golden. Put on a paper towel to dry the excess oil (because the fiocchi are much thinner than crostoli, they fry quickly and absorb very little oil, good for you heart!

When all are done (and there will be lots of fiocchi with 1 kilogram of flour), put on a big plate or bowl, and sprinkle each layer with powdered sugar. The smell of the fiocchi is hard to resist, the lemon zest, combined with other ingredients, does miracles!

Source: Mirjana M.

Crostoli al vino

Ingredienti:

  • 500 g di farina
  • 100 g di zucchero
  • 2 uova
  • 0.5 dl d'olio
  • vino bianco - Malvasia (a volontà)
  • 5 g di sale
  • 5 dl d'olio per friggere
  • 50 g di zucchero a velo

Fare un impasto compatto con la farina, lo zucchero, le uova, l'olio, il sale e il vino, poi dividerlo in tre parti, formare dei panini e coprirli lasciandoli così per circa 20 minuti. Quindi spianarli con il matterello in una sfoglia quanto più sottile o meglio ancora, passarli nella macchina per stendere la pasta. Le sfoglie di pasta così ottenute tagliarle a striscie larghe circa 2 centimetri ed ognuna intrecciarla a fiocco. I crostoli risultanti friggerli nell'olio fumante da una e dall'altra parte e, ancor caldi, cospargerli di zucchero a velo.

Source: Cucina Istriana, a cura di Franko Lukez & Branko Lovric, Petko (Pula, 1994)

Crostoli di Grazy 62

Ingredienti:

  • 50 gr di burro
  • 40 gr di zucchero
  • latte-sale
  • 250 gr farina
  • 1 uovo
  • 1 tuorlo
  • 2 cucchiai di rum scorza
  • succo di mezzo limone
  • olio per friggere

Liquefare il burro in un tegamino, a bagnomaria, aggiungere lo zucchero, il sale, un cucchiaio di latte e amalgamare il tutto. Fare una fossetta nella farina disposta a fontana sulla spianatoia e versarvi il burro preparato così, l’uovo, il tuorlo, il rum e il limone. Lavorare la pasta per trenta minuti e per renderla più morbida aggiungervi il latte tiepido. Stenderla sottile quanto una costa di coltello, tagliarla formando, a piacere, nastri, rettangoli o trecce. Friggere nell’olio e spolverizzare di zucchero. Nell’impasto si può mettere un po’ di lievito in polvere. La pasta riesce molto bene nella macchina multimix adoperando i coltelli a braccio corto. 

Source: Coquin@ria, Tratto da La Cucina Triestina di Maria Stelvio, edizioni Italo Svevo - http://www.coquinaria.it/archivio/cucina/ricette/crostoli.html

Dalmatian Fritters

Ingredients:
  • 200 g. (7 oz.) flour
  • 3 egg yolks
  • salt
  • 1 tablespoon sugar
  • 1 tablespoon smetana
  • 2 tablespoons rum
  • castor sugar
  • 1 sachet vanilla sugar
  • frying oil

Sift the flour. Whisk the egg yolks together with a pinch of salt.

Make a depression in the heaped flour, pour in the whisked egg yolks, cream or smetana and rum and knead into afirm pastry .Cover and set aside for 30 minutes and then roll out thinly. Using a fluted pastry-cutting wheel, cut into strips, shaping them however fancy takes you, and fry them in hot oil.

Sprinkle the fried, hot kroštule with a inixture of castor and vanilla sugar .

Source: Ivanka Bilus, Cirila Rode, Lidija Coric, Zdenka Kocmur & Ljiljana Sprem. Croatian Cooking, the modern way, Golden Marketing (Zagreb, 1995)

Shrove Tuesday Sweet Knots

Ingredients:

  • 2 cups flour, sifted
  • 2 tablespoons butter, diced 
  • 1/3 cup sugar frying
  • 2 eggs 
  • 1/4 teaspoon salt 
  • 1 teaspoon baking powder
  • 2 tablespoons brandy
  • oil or shortening for deep frying
  • 1 pint heavy cream, whipped

Sift flour, sugar, baking powder and salt together on to pastry board. Make a depression in center and add eggs, butter and brandy. Beat with a fork, mixing in most of the flour. Then mix with hands and knead into a smooth paste. Wrap dough in waxed paper and keep in warmest part of refrigerator for one hour. Then roll out paper-thin on floured board. Cut into strips about 1-1/2 inches wide and 5 inches long. Tie a knot in each and fry over medium Hame in hot fat, a few at a time, until puffed and light golden.

Sprinkle with confectioner's sugar and serve with p1ain whipped cream.

Serves 6-8.

Source: Maria Luisa Taglienti, The Italian Cookbook, Random House (New York, 1955)

Kroštule # 1

Sastojci:

  • 5 jaja
  • 1 kg brašna
  • 1 dl ulja
  • 100 g šećera
  • sol
  • naribana korica od 2
  • limuna
  • 1 dl lozovače
  • 1 dl octa
  • 1,5 l ulja za prženje
  • 100 g šećera u prahu

Opis:

Zamijesiti tvrdo tijesto od navedenih sastojaka i pustiti ga da odstoji oko jedan sat. Razvaljati tijesto vrlo tanko i rezati ukrasnim kotačićima u široke vrpce te pržiti u kipućem ulju. Pržene kroštule ocijediti i još vruće posuti šećerom u prahu.

Source: Specijalitet kvarnerske kuhinje - http://www.gastronaut.hr/recept.asp?id=418

Kroštule # 2

Sastojci:

  • 1 jaje
  • 3 žutanjka
  • 2 žlice šećera
  • 4 žlice ulja
  • 4 žlice bijelog vina
  • brašna po potrebi
  • oko pola litre ulja za prženje
  • šećer za posipanje

Priprema:

Od svih sastojaka umijesi se srednje tvrdo tijesto. Tanko se razvalja i reže na trake 15 puta 3 cm. Svaka traka se po sredini malo zareže i kroz taj otvor okrene. Prži se na toplom ulju da bude zlatnožuto. Prženo se pospe šećerom u prahu.

Source: Kuharica za zaposlene - kroštule - http://www.posluh.hr/predah/kuharica/krostuleh.html


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Created: Monday, May 29, 2000. Last Updated: Monday, November 11, 2013
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